These Mini Frittatas are free of eggs and dairy—two foods that feed the pathogens behind so many chronic illnesses. Made with chickpea flour and colorful veggies, fruits, and herbs, these tasty bites are great to serve with a big salad for a meal or to include in lunch boxes as a snack.
This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).
Preheat the oven to 350°F/180°C.
In a large bowl, combine the chickpea flour, baking powder, onion powder, garlic powder, paprika, red pepper flakes, and dried basil or oregano. Mix well.
Whisk in the water and lemon juice. Add the bell pepper, onion, zucchini, and carrot, stirring to combine.
Using a ¼-cup measuring cup, scoop the batter into a nonstick muffin pan, filling all 12 cups.
Place the frittatas in the oven and bake for 30 to 35 minutes until a toothpick inserted in the frittatas comes out clean. Remove the frittatas from the oven and cool in the muffin pan for at least 10 minutes.
Remove the frittatas from the pan and place on a cooling rack until cool enough to eat.
Serve immediately or keep in an airtight container at room temperature until needed.
Categories: Fat Free, Grain Free, Nut and Seed Free, Breakfast, Muffins, Eggs, Snacks, Baking, Main Dishes, Holiday, Potluck, Kid Friendly
This item posted: 03-Dec-2023
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